N. Fisher

发表

Long-term toxicity and carcinogenicity studies of the bread improver potassium bromate 2. Studies in mice.

J. Hutchinson, J. Hardy, A. Ginocchio, 1979, Food and cosmetics toxicology.

Perspectives on the bran hypothesis.

C. Greenwood, J. Hutchinson, M. Eastwood, 1974, Lancet.

The role of lipids in baking.

J. Coppock, N. Fisher, M. L. Ritchie, 1957 .

Cereal dietary fiber consumption and diverticular disease: a lifespan study in rats.

J. A. Gregory, J. Hardy, T. Fearn, 1985, The American journal of clinical nutrition.

DIETARY FIBRE AND PREVENTION OF DIVERTICULAR DISEASE OF COLON: EVIDENCE FROM RATS

T. Fearn, J. A. Gregory, J. Hardy, 1984, The Lancet.

Cereal foods today and tomorrow.

N. Fisher, 1980, Journal of human nutrition.

FLOUR AND BREAD

G. Elton, N. Fisher, 1970 .

Hydrolysis of the phytate of wheat flour during breadmaking

N. Fisher, D. Daniels, 1981, British Journal of Nutrition.

The lipids of wheat III.—Further studies of the lipids of flours from single wheat varieties of widely varying baking quality†

N. Fisher, B. M. Bell, Christine E. B. Rawlings, 1966 .

Purothionin analogues from barley flour

D. G. Redman, N. Fisher, 1969 .

Fractionation and comparison of purothionin and globulin components of wheat

D. G. Redman, N. Fisher, 1968 .

The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality†‡

R. Bennett, N. Fisher, M. Broughton, 1964 .

Long-term toxicity and carcinogenicity studies of the bread improver potassium bromate 1. Studies in rats.

J. Hutchinson, J. Hardy, A. Ginocchio, 1979, Food and cosmetics toxicology.

Physical aspects of the improvement of dough by fat

N. Fisher, B. M. Bell, David H. Daniels, 1977 .

The composition, rheological properties and breadmaking behaviour of stored flours

T. H. Collins, N. Fisher, N. Chamberlain, 1979 .

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 2. Studies in mice.

J. Hutchinson, J. Hardy, A. Ginocchio, 1983, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Effect of solid hydrocarbons as additives in breadmaking.

G. Elton, N. Fisher, 1968, The Journal of the Science of Food and Agriculture.

The binding of model shortenings during mixing of mechanically developed bread doughs from fresh and stored flours

N. Fisher, B. M. Bell, 1977 .

Lipid binding in flour, dough and bread

N. Fisher, B. M. Bell, Christine E. B. Rawlings, 1973 .

A technique for the study of the baking process, and its application to the effect of fat on baking dough

G. Elton, N. Fisher, 1966 .

The effects of pure saturated and unsaturated fatty acids bon breadmaking and on lipid binding, using chorleywood bread process doughs containing a ‘model fat’

D. G. Daniels, N. Fisher, B. M. Bell, 1979 .

Short-term toxicity study in rats of chlorinated cake flour.

J. Hardy, N. Fisher, R. Berry, 1983, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 1. Studies in rats.

J. Hutchinson, J. Hardy, A. Ginocchio, 1983, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.